In this recipe there are fruits from the world of Action, with the pomegranate as the fruit with a protective outer skin and an edible interior; the world of Formation, with olives and prunes as the fruit whose seed represents the ability to create life, and grapes (in the form of wine) from the world of Creation -- a fruit used in its entirety, with nothing wasted.

Rinse the chicken and place the pieces in a bowl. Cover with boiling water. Lift one piece of chicken out at a time, and scrape the surface gently with a knife to remove pinfeathers and excess fat. Pat dry and place the pieces in one layer in a non-reactive (preferably glass) oven-to-table dish.

Mix together the olive oil, garlic cloves, capers, olives, pitted prunes, vinegar, and pomegranate molasses and pour over the chicken. Tear each sprig of oregano or thyme into 2 -3 pieces and place around the chicken. Cover and marinate in the refrigerator overnight, turning once or twice.

Preheat the oven to 350°F degrees.

Mix the brown sugar with the wine and pour over the chicken. Turn pieces skin side up. Remove half the sprigs of fresh herbs. Cover the chicken and bake for 45 minutes, turning once. Remove the cover and continue to bake until the chicken pieces are a rich golden brown - another 15-20 minutes.

Saute the onions in oil till golden, stirring often. Add the rice and cinnamon and saute, stirring, an additional minute. Add the water and season with salt and pepper. Bring to a boil, lower heat and cook covered over low heat for 20 minutes, or until water is absorbed. Remove from heat and let sit undisturbed for 10 minutes. Stir in the rest of the ingredients with a fork. Transfer to a serving bowl or platter and garnish of Seasoned Currants (recipe follows).

Mix the remaining oil with the currants, vinegar, thyme and garlic. Season with a generous amount of coarsely ground black pepper. Let stand at least 4 hours before serving.

WARM CASSEROLE OF 7 DRIED FRUITS
Serves 8

In ancient times, dried fruit provided an important source of nourishment during the winter and times of scarcity. A richly-flavored and comforting dish, this casserole of dried fruits makes a superb warm breakfast, snack or dessert throughout the holiday.

NOTE: Since most dried fruit is preserved with sulfur dioxide, it's best to look for organic fruit. If unavailable, immerse the fruit in boiling water for one minute, rinse and pat dry to help remove sulfur dioxide and/or oil coatings.

Rinse the fruit and snip off the tips of the figs with kitchen shears. Place in a very large bowl or non-reactive pot and cover with the grape juice. Add ginger (or a cinnamon stick, if preferred). Place a heavy plate on top, and press down to immerse the fruit. Let stand overnight.

Preheat the oven to 350?F.

Transfer the fruit and juice to a casserole with a cover and arrange the sliced bananas on top. Mix the orange juice and honey and pour over the top. Cover and bake for one hour. Serve warm, as is or with sorbet.

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About the Author

The Essential Book of Jewish Festival Cooking, published by Harper-Collins in 2004, is the newest and most revolutionary cookbook on the Jewish holidays to date. Fascinating, compelling, as interesting to read as it is to cook from, it reveals the origins of the ancient Jewish holidays, and their profound link to specific signs of nature and the produce of the earth in that season. It explains why and how the holidays changed into ones our ancestors would scarcely recognize today.

But this is far more than just a cookbook; it's an exciting new concept. The recipes not only offer delicious, healthy holiday cuisine based on natural ingredients, but also food that holds actual significance - with dishes that reflect biblical roots, ancient traditions, or symbols gleaned from Jewish mystical tradition.

Inspired by flavors and fragrances from the ancient land of Israel, throughout the centuries and the Diaspora, this unique collection of 200 holiday recipes also includes long-lost challah shapes, recipes rescued from the Holocaust, classic Ashkenazi recipes (courtesy of the authors' mother), generations-old Jerusalemite festive foods, and special dishes from throughout the Sephardic world. It explains why we eat what we eat, and how the classic dishes came to be in the four corners of the world in which they developed.

The opinions expressed in the comment section are the personal views of the commenters. Comments are moderated, so please keep it civil.

Visitor Comments: 2

(2)
Rabbi Alan Ira Silver, M.D.,
February 1, 2007 4:57 PM

A cursory inspection should be done

With Tu B'Shevat approaching, the Kosher Technical Konsultants would like to remind everyone about the possible insect infestation in some popular fruits consumed during this time, namely figs and dates. Although plain, unflavored varieties generally are acceptable without hashgacha, there may be a problem with bugs and worms. Those that are sold in bulk are much more likely to be problematic, and although they can be checked for infestation, we do not recommend purchasing figs and dates from this source because of the high likelihood of the presence of worms. Those figs and dates that are packaged under national brand names should be fine. Nevertheless, a cursory inspection should be done to be certain that there is no infestation.Check those dried prunes, apricots and pears for infestation as well.Extreme care should be taken when using fresh green leafy vegetables (parsley, dill, thyme, etc.) Please wash and then check carefully as we have found these items to be infested as pesticides are used at a minimum on these items. Happy Tu B'Shevat!!!

(1)
bat7 livney,
February 12, 2006 12:00 AM

great to have p.glazer's recipes..............

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We have a canistel (or eggfruit) tree our backyard which we’d like to get rid of. We do not eat its fruit, and the fruit and leaves make a constant mess. I haven’t found anyone who is interested in its fruit – even to take it from us for free. I would like to replace it with an orange tree (we live in Miami). Is there any problem doing so?

The Aish Rabbi Replies:

The Torah actually writes specifically that we may not cut down fruit trees (Deuteronomy 20:19-20). From this the Sages learn a more general principle that one may not purposelessly waste or destroy anything of value – food, good utensils, clothes, etc. (see e.g. Talmud Baba Kama 91b, Shabbat 140b).

The Talmud (Baba Kama 91-92) distinguishes that whenever there is a legitimate reason, one may cut down a fruit tree – if it damages other trees or plants, if it’s not productive and not worth its upkeep, if it’s more valuable for the wood, etc. The commentators include in this dispensation when ones needs the space the tree is growing on (Rosh Baba Kama 8:15).

There is, however, a frightening line in the Talmud there which makes people much more hesitant to rely on the above leniency. Rabbi Chanina stated that his son died young as a punishment for his cutting a fig tree before its time. Thus apart from the legal issue of destroying a productive tree, this law appears to carry with it severe Divine retribution.

Most authorities explain that this punishment is incurred only if a person cuts down a fruit tree without legitimate reason, but there is a minority opinion that it is incurred even if the tree is cut with good reason.

As a result, even in cases where a legitimate reason applies, people generally take an extra precaution of first selling the tree to a non-Jew, and having a non-Jew do the actual cutting. (The entire prohibition does not apply to non-Jews.) Your case is also better in that you are cutting one fruit tree to plant another, more productive one. Even with all of this, it’s preferable, if possible, to leave a part of the original tree intact.

In 1942, Hitler devised a plan for a Museum of Judaism, to remember the dead Jewish religion, culture and people. Millions of Jewish treasures -- Torah scrolls, ritual objects, books and art -- were looted by the Nazis and taken to warehouses. In Czechoslovakia, the objects were taken to the Jewish Museum in Prague, where the Jews themselves were forced to sort, label, and pack the items for use in the Nazi's future museum. After the war, many of these items were recovered, including thousands of Torah scrolls and nearly one million books. These were distributed to Jewish communities worldwide, as a living testimony to the indestructibility of the Jewish people.

One who humiliates another person in public ... even though he may be a scholar and may have done many good deeds, nevertheless loses his portion in the eternal world (Ethics of the Fathers 3:15).

Imagine a situation: you have a fine home, a well-paying job, a comfortable car, and a substantial retirement annuity. If you do a single thoughtless act, you will lose everything you have worked to achieve: home, job, car, and savings. What kind of precautions would you take to avoid even the remotest possibility of incurring such a disaster? Without doubt, you would develop an elaborate system of defenses to assure that this event would never occur.

The Talmud tells us that everything we have worked for during our entire lives can be forfeited in one brief moment of inconsideration: we embarrass another person in public. Perhaps we may say something insulting or make a demeaning gesture. Regardless of how it occurs, the Talmud states that if we cause another person to turn pale because of being humiliated in public, we have committed the equivalent of bloodshed.

Still, we allow our tongues to wag so easily. If we give serious thought to the words of the Talmud, we would exercise the utmost caution in public and be extremely sensitive to other people's feelings, lest an unkind word or degrading gesture deprive us of all our spiritual merits.

Today I shall...

try to be alert and sensitive to other people's feelings and take utmost caution not to cause anyone to feel humiliated.

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